Roasted Beet Salad (contains Nuts) Recipe
queso fresco, avocado, toasted walnuts, romaine, red wine vinaigrette, radish micro greens
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Ingredients
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Salad Ingredients
Nut Ingredients
Vinaigrette Ingredients
Method
Prepare the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil, placing them on a baking sheet. Roast them in the oven for about 45-60 minutes, or until a fork easily pierces through. Remove from the oven and let them cool.
- 2
Peel and Slice
Once the beets are cool enough to handle, unwrap them and peel the skin off using your hands or a paper towel. Slice them into wedges or rounds and set aside.
Prepare the Nuts
- 3
Toast the Walnuts
In a dry skillet over medium heat, add the walnuts and toast them for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.
Make the Vinaigrette
- 4
Combine Ingredients
In a small bowl, whisk together red wine vinegar, olive oil, honey, Dijon mustard, salt, and freshly ground black pepper until well combined.
Assemble the Salad
- 5
Combine Salad Components
In a large salad bowl, add the chopped romaine lettuce, roasted beet slices, avocado (sliced), crumbled queso fresco, and toasted walnuts.
- 6
Dress the Salad
Drizzle the prepared vinaigrette over the salad ingredients and toss gently to combine. Top with radish micro greens.